Preparation: 30 min.
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Ingredients for
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1 salmon fillet
2 salmon fillets
3 salmon fillets
4 salmon fillets
5 salmon fillets
6 salmon fillets
7 salmon fillets
8 salmon fillets
9 salmon fillets
10 salmon fillets
150 g sprouts
300 g sprouts
450 g sprouts
600 g sprouts
750 g sprouts
900 g sprouts
1.05 kg sprouts
1.2 kg sprouts
1.35 kg sprouts
1.5 kg sprouts
1 clove of garlic
2 cloves of garlic
3 cloves of garlic
4 cloves of garlic
5 cloves of garlic
6 cloves of garlic
7 cloves of garlic
8 cloves of garlic
9 cloves of garlic
10 cloves of garlic
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
sesame seeds, toasted
0,5 eetlepel tomatenpuree, geconcentreerd
1 tablespoon tomato paste, concentrated
1.5 tablespoons tomato paste, concentrated
2 tablespoons tomato paste, concentrated
2.5 tablespoons tomato paste, concentrated
3 tablespoons tomato paste, concentrated
3.5 tablespoons tomato paste, concentrated
4 tablespoons tomato paste, concentrated
4.5 tablespoons tomato paste, concentrated
5 tablespoons tomato paste, concentrated
1 tablespoon light soy sauce
2 tablespoons of light soy sauce
3 tablespoons of light soy sauce
4 tablespoons of light soy sauce
5 tablespoons of light soy sauce
6 tablespoons of light soy sauce
7 tablespoons light soy sauce
8 tablespoons of light soy sauce
9 tablespoons of light soy sauce
10 tablespoons of light soy sauce
1 tablespoon balsamic vinegar, white
2 tablespoons balsamic vinegar, white
3 tablespoons balsamic vinegar, white
4 tablespoons balsamic vinegar, white
5 tablespoons balsamic vinegar, white
6 tablespoons balsamic vinegar, white
7 tablespoons balsamic vinegar, white
8 tablespoons balsamic vinegar, white
9 tablespoons balsamic vinegar, white
10 tablespoons balsamic vinegar, white
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About this recipe
Brussels sprouts are making an impressive comeback - simply thanks to different methods of preparation. They are surprisingly delicious!
You can read the full recipe on page 109 from Een pan
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